Cooking Instructions
Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, shahi jeera, cinnamon stick and cardamom. Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt and turmeric powder. Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more. Cook this mixture until the the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.Add heavy cream to the onion tomato gravy and bring it to a boil. Finally add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.